The cafe is open every Thursday & Friday evening until 9pm (ish). We’ve a great selection of wines and a fabulous choice of meat, cheese and bruschetta platters to share….or not! Relax with family and friends and start the weekend as you mean to go on.
Fruit & cheese is a great combination, and as the blackberries are almost there, here’s something to try at home. Fontina cheese & blackberry basil smash toasted sandwich. it takes longer to say than to make!
This makes 4 toasted sandwiches but yo can adjust as required.
1 loaf of multigrain bread, cut into 8 thick slices
340g of fresh blackberries
12-15 fresh basil leaves, chopped
200g ounces of fontina cheese, sliced or gruyere / gouda
2 tablespoons olive oil
In a large bowl, mash blackberries with a fork (be careful – they will splatter!) and stir in chopped basil. Heat your sandwich maker or large skillet over medium-low heat.
Lay a piece of cheese on each slice of bread, then top with a few spoonfuls of smashed blackberries. Gently pick up 3 slices, brush some olive oil on the bottom, and place them on the griddle or skillet. Place the remaining slices on top, brushing them with olive oil too. If you can, cook these slowly so the bread gets perfectly golden and the cheese melts, so let each side cook for about 4-5 minutes. Remove and dig in!
Very simple yet very impressive, this watermelon punch bowl is guaranteed to raise a smile.
You will need:
1 oblong seedless watermelon (about 5-7Kg)
3 cups Carbonated water
Cut top third off watermelon; trim bottom just enough to make a flat surface. Scoop out flesh.
Working in batches, puree watermelon in a food processor. Strain through a fine sieve; discard solids. (You should have about 9 cups juice.) Cover rind with plastic wrap. Refrigerate juice and rind until chilled, about 1 hour. Combine juice with Carbonated water; transfer to rind.